Looking for a healthy doughnut hole recipe that doesn't compromise flavor? In this recipe, whole grain flour and hearty sweet potato puree are mixed together and baked into soft, mouthwatering treats.

Healthy Doughnut Hole Recipe: Baked Sweet Potato with Maple Glaze

Looking for a healthy doughnut hole recipe that doesn't compromise flavor? Check out the recipe for these soft, mouthwatering treats.

By Karen Biton-Cohen

Published: December 26, 2013

Prep Time: 2 hours 30 min

Cook time: 10 min

Servings: 50 doughnut holes

Ingredients:

FOR THE DOUGH: BELOW

sweet potato: 1 large

butter: 5 tablespoons

whole milk: ¼ cup

dry yeast: 1 packet (2 1/4 teaspoons)

whole spelt flour (or all-purpose): 3 ¼ cups

salt: 1 teaspoon

cane sugar: ¾ cup

ricotta: ¼ cup

egg: 1

egg yolks: 2

pure vanilla extract: 1 teaspoon

FOR THE MAPLE GLAZE: BELOW

powdered sugar: 1 cup

milk: 1 tablespoon

maple syrup: 3 tablespoons

vanilla extract: ½ teaspoon

ground cinnamon: ½ teaspoon

Directions:

Step 1: Roast sweet potato in a high-heat oven, or in a microwave, until soft. Allow to cool, then peel. With a fork, mash into a smooth puree.

Step 2: Melt butter, and set aside. In the the same pan, slightly heat up the milk (no hotter than 105 degrees), transfer to a bowl, and mix in the yeast. Set aside.

Step 3: Mix together all of the ingredients: sweet potato puree, melted (cooled) butter, milk with yeast, flour, salt, sugar, ricotta, egg, egg yolks, and vanilla extract. this can be done in a bowl by hand, with an electric mixer and dough hook, or in a bread maker.

Step 4: Once dough comes together, place in a oiled bowl and cover in plastic wrap, or with a kitchen towel. Allow to rise at room temperature for 1 hour.

Step 5: Once the dough doubles in size (about 1 hour), roll it out on a floured countertop (about ½ inch thick). Using a 1.5 inch cookie cutter, cut out circles, and place on parchment-lined baking sheets. Cover baking sheets with kitchen towels, and allow to rest for another hour.

Step 6: Preheat oven to 400 degrees. Bake doughnut holes for about 8-10 minutes, or until tops are golden (make sure not to overcook). Allow to cool before dipping in glaze.

Step 7: While doughnuts are rising for the second time, prep the glaze: whisk powdered sugar, milk, maple syrup, vanilla extract, and cinnamon together. Set aside.

Karen Biton-Cohen is passionate about two things: making wholesome, nutritious food and taking beautiful photos.

She studied photography at the School of the Museum of Fine Arts at Tufts in Boston. Her enthusiasm for cooking stems from spending time her mom's kitchen, where she learned techniques for cooking and she completed her formal culinary training in August 2013.

Her two great loves collide at K. abc Photography where she shares her daily dishes and recipes. Karen currently lives in Tel Aviv with her husband.